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rabbitcruiser · 6 months

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National Artichoke Day

Green and spiky, a culinary delight with tender hearts concealed, waiting to be savored, offering a taste of earthy goodness.

Have fun and be healthy on this day that celebrates this delicious vegetable that is chock full of nutrients and health benefits. It’s time for National Artichoke Day!

Classified as a vegetable, an artichoke is actually the flower bud of a thistle that has yet to grow to maturity. Grown in warm climates, in places such as California, France, and Spain, artichokes are popular in European dishes, as well as in the United States. And for those who have experienced them when prepared well, artichokes can bring a great deal of joy and flavor to a variety of dishes. Plus, they’re good for you too!

History of National Artichoke Day

It is believed that artichokes were first harvested by those living in the Middle East, the plant is likely native to the Mediterranean. In fact, some experts surmise that artichokes are one of the world’s oldest foods!

In the 1400s, artichokes became popular in Tuscany, specifically in Florence, Italy. From there, their popularity spread throughout Europe and eventually to the US, in the 1800s. They finally made it to California via Italian immigrants in the early 1900s and they became a huge hit. Today, California grows almost all of the artichokes produced in the United States.

How to Celebrate National Artichoke Day

Have a blast celebrating National Artichoke Day with some fun events and activities. Implement some of your own delightful ideas or try out some of these:

Eat Artichokes, Of Course

The most obvious and best way to enjoy National Artichoke Day is by cooking some up and eating them. Those who cook them all the time can have some fun getting creative with recipes for artichokes with a wide variety of opportunities for preparing them: baked, grilled, steamed, boiled, roasted, or even sauteed. Season with salt, pepper, lemon juice, butter and so many other options!

Fun Facts About Artichokes

Learn some delightful fun facts and bits of trivia about artichokes in honor of National Artichoke Day. Then share them with friends, family, coworkers and more! Get started with some of these:

Artichokes are technically a member of the sunflower family.

Artichoke plants don’t last long. Each plant only produces artichokes for 5-10 years.

Artichoke plants are fairly large in size. They grow to be around 6 feet wide and approximately 3-4 feet tall.

Marilyn Monroe, iconic American Actress, held the title of the inaugural “Artichoke Queen” in Castroville, California in 1948, when she was 22 years old.

Plan to Attend the Artichoke Festival

Though the festival takes place later in the year, National Artichoke Day would be a great time to make plans to attend. Taking place each year in Castroville, California, the Artichoke Festival usually falls on the first or second weekend in June. Attendees can enjoy festivities such as a charity golf tournament, children’s games and activities, live music performances, three-dimensional AgroArt competitions, dancing performances and so much more to enjoy. And everything is creatively based on the all-important theme of artichokes!

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pizzeriaitaliana · 9 days

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Discovering Authentic Italian Pizza in South Wentworthville

Pizza lovers in South Wentworthville are in for a treat. The suburb is home to several restaurants that offer authentic Italian pizza, with its thin, crispy crust, fresh ingredients, and rich flavors. Unlike the heavier, more commercial varieties of pizza, authentic Italian pizza focuses on simplicity and quality, using traditional methods and ingredients that transport diners straight to Italy. Whether you’re a fan of a classic Margherita or prefer a gourmet option loaded with fresh toppings, South Wentworthville has a variety of pizzerias that serve up authentic slices. In this blog, we’ll explore the best spots to enjoy authentic Italian pizza in the area.

What Makes Authentic Italian Pizza Special?

Italian pizza is distinct from many other styles due to its emphasis on fresh, high-quality ingredients and a traditional, time-honored preparation method. Authentic pizza starts with a simple, thin crust made from flour, water, yeast, and salt. This dough is stretched by hand and cooked in a wood-fired oven, resulting in a crisp, lightly charred base that’s the perfect canvas for toppings.

The toppings are often minimalist but full of flavor, with the emphasis on balance. Classic combinations like the Margherita, with its tomato sauce, fresh mozzarella, and basil, showcase the purity of the ingredients. Meanwhile, pizzas like Quattro Stagioni offer a variety of flavors, with toppings divided into four sections, each representing a different "season" of flavors—artichokes, ham, mushrooms, and olives.

Top Spots for Authentic Italian Pizza in South Wentworthville

Pizzeria Italiana One of the standout spots for authentic Italian pizza in South Wentworthville is Pizzeria Italiana. Known for its adherence to traditional methods, this restaurant offers a wide range of pizzas, all cooked in a wood-fired oven. Their Margherita pizza is a must-try, with its perfectly balanced tomato base, fresh mozzarella, and a sprinkling of basil that adds a fresh touch.For those looking for something more robust, the Diavola pizza, with its spicy salami and chili, offers a burst of heat, balanced by the richness of the cheese and sauce. Pizzeria Italiana’s cozy, welcoming atmosphere and commitment to authenticity make it a favorite among locals.

La Trattoria La Trattoria offers a traditional Italian dining experience, with a focus on rustic, homemade dishes, including their pizzas. Their Prosciutto e Rucola pizza, topped with thinly sliced prosciutto, fresh arugula, and shaved parmesan, is a great example of how simplicity can result in a dish full of flavor.La Trattoria also offers vegetarian options like the Vegetariana, which features an assortment of roasted vegetables, making it a healthy yet delicious choice. The restaurant’s dedication to using high-quality ingredients and traditional cooking methods has earned it a loyal following in South Wentworthville.

Pizza al Forno Pizza al Forno is another top contender for authentic Italian pizza in South Wentworthville. Their pizzas are made using a traditional dough recipe and cooked in a wood-fired oven, ensuring that signature crispy crust with a light, airy interior. A standout on their menu is the Quattro Formaggi, a blend of four cheeses that melt together to create a rich, creamy topping that’s indulgent without being overwhelming.For seafood lovers, the Frutti di Mare pizza, topped with an array of fresh seafood like prawns, mussels, and squid, is a unique offering that brings a taste of the Mediterranean to your plate.

Why Authentic Italian Pizza Is So Popular

One of the reasons authentic Italian pizza is so beloved is its simplicity and focus on quality. Each ingredient is carefully selected to complement the others, with no one element overwhelming the dish. The dough, in particular, is often the star of the show, as the wood-fired oven creates a perfect balance of crispness and chew.

In South Wentworthville, pizza lovers appreciate the authenticity of these restaurants, many of which are run by Italian families or chefs trained in traditional Italian cooking methods. This commitment to tradition ensures that diners can experience the true flavors of Italy without leaving the suburb.

Vegetarian and Vegan Options

Authentic Italian pizza also caters well to vegetarian and even vegan diets. Many of the restaurants in South Wentworthville offer plant-based pizzas that do not compromise on flavor. For vegetarians, pizzas like the Margherita or Vegetariana are perfect options, featuring fresh vegetables and mozzarella cheese. Vegan diners can enjoy variations with dairy-free cheese and plenty of vegetable toppings.

Conclusion

If you’re craving authentic Italian pizza in South Wentworthville, you won’t be disappointed by the variety and quality on offer. From the classic simplicity of a Margherita to the rich flavors of a Diavola or Quattro Formaggi, the local pizzerias deliver an experience that’s true to Italian culinary traditions. With their focus on fresh ingredients, traditional cooking methods, and a warm, inviting atmosphere, these restaurants provide a slice of Italy right in the heart of South Wentworthville.

Next time you’re in the area, be sure to stop by one of these local spots and treat yourself to an unforgettable pizza experience!

#Authentic Italian Pizza South Wentworthville

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1d1195 · 2 months

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Hiiiiii I have read few ask about me and here people are so kind and to 💜 anon whoever it was about it doesn't matter just like you said so happy that we all love to talk and we will be doing it!!

Alfredo sauce is my fav too like with some vegetables so it can be healthy or sometimes no veggies but I love itttt!! And pesto-risotto?? How was it I never tried before??

I'm vegetarian since I was born lol so like it's a practice I think?? And I love fruits some of my favs are Mango, watermelon, blueberries and moreeeee like I could eat in any day!!( I swear i can eat one cube of watermelon and I bloat like a hot air balloon, it's stupid. A single slice of an apple and I want to throw up) after eating bloat like hot air balloon I'm laughing like the word choice is amazing but you can't eat any fruits?? You don't like them or is just you can't stomach them??

Veg Lasagna are so good too and my friends says the meat lasagna are way better than the veg one but I think veg one taste pretty amazing!! Ohh eggplant parm and garlic bread this sounds so good like I have eaten outside but never made it so if you wanna share the recipe of it please do!!

That day I didn't baked anything but tomorrow for sure I'm gonna bake chocolate or vanilla cupcakes ding was vanilla cupcake girly right??

Yes Italian dressing on salads taste so yum I make everytime I crave but I made Caesar dressing few time it doesn't taste that good as compare to restaurants one!!

French onion soup is so soothingly good like with some warm buttery bread ahh heaven!! Really if my mum is making all these food taste 10 times better!!💞

How are you?? How was dinner??

-🪴

I love chatting with you all. You're all SO lovely! 💕 I hope you guys never feel like you can't chat!

My bf will make plane alfredo sauce with pasta which is obvs delicious but I LOVE to add broccoli and spinach. Or really any veggies. Alfredo is 😍 The pesto risotto was SO good. There was asparagus in it too and I LOVE asparagus!

Oh no, I CAN eat fruit. It's just annoying because like one grape and I go up three dress sizes lol. I love fruit. Grapes, apples, WATERMELON is my FAVORITE. I also love love love strawberries and blueberries too. Pretty much all berries (raspberries are so underrated to me.) But I'm more of a veggie girl I think!

I love veggie lasagna! Meat lasagna is good too but I love a good veggie lasagna.

Eggplant parm you slice into disks! You can decide the thickness. You dip them in flour, eggs, and breadcrumbs I usually add my favorite seasonings too (garlic powder, onion powder, italian seasoning, etc). Fry them in a pan in your favorite kind of oil (I use canola, olive, or vegetable oil depending on what we bought that week lol) until they're golden brown. Then you start to layer it in a pan eggplant, tomato sauce, mozzarella & parmesan cheese. (I usually do a 8 in x 8 in pan but again your favorite one is fine!) If you make your own sauce then by all means use that but any red sauce you like will suffice! Then you bake it in the oven for a like 30 mins? Mostly so the cheese melts and everything gets gooey, crispy, yummy. I like to have it with pasta as well but it's good on it's own too. ALMOST like a lasagna with eggplant instead of pasta.

Garlic bread is like SUPER easy. I like to use french bread! You cut the bread open and lay it flat on a baking sheet. Oven at 425F. 1/2 cup of butter softened, salt, the recipe I've always used calls for 4 cloves of finely minced garlic but I never measure garlic, I put as much as I feel like. Same thing with salt. It says like 1/4 of a teaspoon but it depends if you use salted butter etc. etc. 1 tablespoon of parsley. You mix the butter, garlic, salt, parsley together and then spread it on the bread and bake in the oven for like 10-15 mins but I just usually watch it until it's ready (golden brown!)

I feel like both of my recipes are like "just throw it together as you see fit" it's very word of mouth recipes in my family and you just watch someone make it a couple times then just do it yourself. But if you try it, I hope you like it! 💕

Idk if I gave Miss Cupcake a favorite cupcake! I know Ding Harry liked her lemon raspberry ones 🤭 My favorite cupcake is vanilla with chocolate frosting because I'm BORING AF. But I don't care.

I LOVE my mom's cooking. Tbh idk if she's actually any good. I just love it so much.

I'm doing well! Dinner was good! I forget what I ate tbh but it was yummy. Any fun plans for the weekend?

xoxo

#🪴

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sfarticles · 3 months

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Get creative with salads "The Salad Lab: Whisk, Toss Enjoy!" has lots of recipes for flavorful and unique salads that can easily be a meal.

Check out my latest column https://www.timesherald.com/2024/06/12/get-creative-with-salads/

It’s the time of year when many of us enjoy eating a salad, especially on a hot, humid day. That’s why May was proclaimed as National Salad Month. But what exactly is a salad?

What comes to mind: Caesar, Waldorf, potato, tuna, pasta? Some even think of it as rabbit food, which perhaps is true, if you think about how salads were prepared back in the day …iceberg lettuce, a slice of onion and cucumber, a wedge of tomato, some shredded carrots, and perhaps an olive or two. Today, many restaurants, especially fast-food restaurants, still prepare it this way.

In years past, salad was served as an appetizer or side dish, with little creativity in its preparation. Remember the salads that included cubes of green Jell-O? Perhaps, I am dating myself.

Fast forward, and salads today, quite often, take center stage as meals, using a variety of greens, many unbeknownst to most in the past. Arugula seems to be popular and has become a favorite of mine. Watercress, Bok choy, endive, kale and a plethora of lettuces have taken over from plain old iceberg.

Fruits, both fresh and dried, heirloom vegetables (roasted ones add great flavor), seeds, beans, grains, nuts, meats, fish, cheese and easily made, delicious dressings are now part of the ingredient repertoire.

Salads are a time-poor cook’s secret weapon for putting a healthy and delicious meal on the table. They offer endless possibilities; go to your local farmers market and introduce yourself to some unfamiliar greens and vegetables. Ask local farmers for some suggestions, too.

With some creativity, a simple, easy-to-prepare dish becomes a delicious and healthy lunch or dinner. But remember, some salad dressings can add those unnecessary, and unwanted calories.

Many years ago, I met Wiley Mullins (aka “The Salad Man”), author of “Salad Makes the Meal,” published in 2008. He inspired me to add more dinner and lunch salads to my diet. It is quite easy with a cookbook that offers inspiration.

Fresh off the press is “The Salad Lab: Whisk, Toss, Enjoy!” by Darlene Schrijver (2024, Simon Element, $32.50). It is a welcome addition to my collection, especially with all the local produce becoming available.

You might be thinking you don’t need a cookbook to make salad. Perhaps you don’t if you choose not to go beyond tossed greens and a couple of other ingredients. Why not take your salads to the next level, mixing textures and flavors. You’ll learn to incorporate roasted, grilled, sauteed and pickled vegetables, as well as grains, dried and fresh fruit, beans and a variety of pastas.

Before getting into the recipes, the author shares her salad philosophy; for example, embracing variety and experimentation.

She writes: “The experiment section follows every recipe in this book. It’s where I recommend how to swap out polarizing ingredients, seasonal produce, animal products for plant-based products and more.”

The hints on how to shop and what to shop for to make the perfect salad are helpful. I found the “Pantry Control Group” interesting. Here, she has a column listing 16 ingredients, for example salad toppings. Then, two columns follow, one labeled basic, and one luxurious. Under basic she lists pita chips, tortilla chips, Italian bread crumbs, and under luxurious is where she lists plantain chips, sweet potato chips, cheese crisps and rice crackers.

I had the opportunity to interview Darlene.

Q: Why are some people afraid to be creative when making a salad. They just use the same old Iceberg lettuce, a few cherry tomatoes, some onion, etc.?

A: I think there are a few reasons: Historically Iceberg (and if you were lucky in the summer romaine) was all you could get. Today with overnight delivery networks, hydroponics, local greenhouses, expansion of farmers markets, home gardening, plus trending farm to table restaurants, the options are endless.

Like mac and cheese, some foods are just comforting. For salads, you see that with the resurgence of “the wedge” salad in restaurants.

Increases in produce prices are no joke. It’s safer to use what you know. I really support substituting what is in season, on sale, or what you have on hand, and then trying a couple of new ingredients to discover what you like. I really encourage people to experiment.

Q: Some people don’t prepare salad at home because it doesn’t taste like the ones they have enjoyed at a restaurant. Why is this?

A: Fresh herbs! I can’t emphasize this enough, such a game changer, it brings out the freshness and flavor and makes your salad pop!

Salt, I am a huge Maldon flake sea salt fan. Season your salads with freshly cracked pepper and flake sea salt (it is in almost every recipe). It enhances the flavors.

Say no to bottled dressing, make your own! It makes a huge difference. No preservatives, bad tasting oils or chemical flavors when you make it yourself. You can adjust the level of garlic, mustard and heat/spice to your personal taste.

Q: Salads are sometimes not as healthy as one might think. Psychologically, people eat a salad and think they will lose weight. What suggestions do you have regarding this?

A: You are absolutely correct, some salads (like ones with french fries on top) are not going to put you in a calorie deficit or lower your bad cholesterol. I am not a nutritionist nor dietitian, and anyone going on any sort of health or weight loss journey should educate themselves on that topic.

My platform is about having fun making salads, and hopefully a side benefit is people enjoy, experiment and create more meals with fresh vegetables and protein. I don’t know too many people that have gotten sick from including a larger variety of vegetables in their meals (unless they have allergy issues and there are always substitutes).

Q: What separates your book from the other salad cookbooks in the market?

A: There is something for everyone! Our “salad community” is very diverse, and I have included an experiment section for each recipe that has some substitution recommendations for vegans, vegetarians and hard-to-find ingredients.

From beginning cooks to experienced ones, I have recommendations on how to fill your pantry full of ingredients to have on hand from must haves to the luxurious for a salad. It includes my style of recipes for most of the favorites you see at family gatherings and on menus, destination salads from different states like Hawaiian Poke salad, and countries like a West African style citrus and avocado salad.

There are seasonal and holiday salads, including one that is a whole Thanksgiving dinner, and the perfect colorful wedding salad with both roasted and fresh vegetables for everyone, including vegans (it’s the book’s cover), a few fabulous celebrity favorites that helped launch my platform, plus my favorite section called, “Everything is a Salad” where I have created favorites like fish tacos, grinder sandwiches, and pizza into a salad too.

My goal in writing this book was to share the fun and joy of preparing your own salads, and experiencing them with others. I tell my kids, everyone needs a hobby, why can’t it be making salads? Experiment!

For the recipe for Watermelon Feta Salad, visit https://bit.ly/4cgPaym.

Watermelon Feta Salad is surprisingly fabulous in every way, blending sweet, salty, spicy, and savory in one delicious bite. (Photo by Erin Kunkel)

Doradito Salad

Doradito Salad is a little trip down memory lane as it includes Doritos as one of its ingredients. (Photo by Erin Kunkel)

The headnote says: “Who doesn’t love Doritos? Called ‘a swinging Latin sort of snack’ when first advertised in the 1960s, Doritos are still the number one chip in the United States today. Fun fact: the name combines the Spanish words doradito and dorado, both of which describe fried golden things. They are considered comfort food for some. and almost everyone has some sort of teenage flashback related to these cheesy corn chips. This salad recipe is a little trip down memory lane. I put the Salad Lab twist on the dressing and replaced the traditional bottled, syrupy Catalina dressing (yikes) with this lighter homemade one (yum). We also enjoy a little more spice in our house, so I used chorizo and pickled jalapeños instead of the classic ’taco meat.’”

Serves 4 as a meal or 6-10 as a side

Ingredients:

START OUT

1 ½ cups fresh Mexican chorizo (not cured), casings removed if necessary

Ice water

¼ cup diced red onion (1⁄4-inch pieces)

1 cup quartered cherry tomatoes, or substitute what looks best at the market

WHISK

1 teaspoon pressed garlic

1⁄3 cup avocado oil

¼ cup red wine vinegar

¼ cup ketchup

3 tablespoons grated yellow or red onion

2 tablespoons sugar

1 teaspoon Worcestershire sauce

1 teaspoon celery seed

1 teaspoon sweet paprika

1 teaspoon chili powder

Flaky sea salt and freshly cracked black pepper

TOSS

4 cups chopped iceberg lettuce (bite-size pieces)

4 cups chopped romaine lettuce (bite-size pieces)

1 ½ cups crushed Nacho Cheese Doritos (bite-size pieces)

1 cup cooked or rinsed and drained canned pinto beans

1 cup cubed avocado (½ inch pieces)

1⁄3 cup grated Monterey Jack cheese

1⁄3 cup grated medium-sharp cheddar cheese

¼ cup drained pickled jalapeño slices

Nacho Cheese Doritos, for serving (optional)

EXPERIMENT: Try substituting this dressing with the Cilantro Lime Dressing on page 251. There are so many canned beans available now; experiment with black beans, Great Northern beans or black-eyed peas. Use any lettuce you like or already have. If you don’t like spicy or are not a chorizo fan, substitute ground turkey or beef prepared with taco seasoning. If you like to eat the salad as a dip, don’t crush the chips and toss them in; use them as your spoon instead.

Directions:

START OUT: Heat a medium skillet over medium-high heat. Line a plate with paper towels. When the pan is hot, add the chorizo. Cook, stirring occasionally and breaking up the meat in small, bite-size pieces using a spatula, until well browned and cooked through, 6 to 9 minutes. Transfer to the prepared plate with a slotted spoon to drain. Meanwhile, fill a 500-ml beaker or a small glass bowl halfway with ice water and add the diced onion. Soak for 10 minutes, then drain and pat the onion dry. Place the tomatoes in a colander and gently press down with a spoon to drain off excess liquid.

WHISK: Rinse the pressed garlic in a very fine mesh strainer and shake off any excess water. In a large salad bowl, combine the garlic, oil, vinegar, ketchup, grated onion, sugar, Worcestershire sauce, celery seed, paprika, and chili powder and season with salt and pepper. Whisk until well combined, then taste and adjust the seasoning if needed.

TOSS: In the bowl with the dressing, add the iceberg lettuce, romaine lettuce, crushed Doritos, beans, avocado, jack cheese, cheddar cheese, jalapeños, chorizo, diced onion, and tomatoes. Toss until all the ingredients are evenly combined and coated with dressing and serve. If you want to get fancy, garnish with extra chips around the bowl.

ENJOY: I’m having it with a merlot or soda.

Red, White, and Blue Potato Salad

Red, White and Blue Potato Salad is for all the potato lovers out there looking for a great alternative to the classic mayonnaise-based potato salad. (Photo by Erin Kunkel)

The headnote says: “Everyone loves potatoes. The average American eats 120 pounds of potatoes each year. That’s double the amount of the next largest consumed vegetable, lettuce. Hey, that’s a lot of salads; maybe I should make more potato salads? This one is for all the potato lovers out there looking for a great alternative to the classic mayonnaise-based potato salad (find my version on page 48). I love the rich buttery texture of the mixed potatoes paired with the Meyer lemon, dill, and chive dressing. It’s one of my favorites to accompany a meal on a hot summer day.”

Serves 8-12 as a side

Ingredients:

START OUT

Flaky sea salt

3 pounds mixed baby red, Yukon gold, and purple potatoes

Ice water

½ cup diced shallot (1⁄4-inch pieces)

WHISK

½ cup extra virgin olive oil

¼ cup fresh Meyer lemon or regular lemon juice (remember to zest first)

¼ cup finely chopped fresh chives

3 tablespoons finely chopped fresh dill

2 tablespoons finely chopped fresh flatleaf parsley

1 teaspoon white wine vinegar

1 teaspoon lightly packed grated Meyer lemon zest or regular lemon zest

Flaky sea salt and freshly

cracked black pepper

TOSS

Flaky sea salt, for serving (optional)

Directions:

START OUT: Fill a large pot half full of water and lightly salt the water. Over high heat, bring to a boil, add the potatoes, then cover and lower the heat to medium low or a soft boil. Cook until you can easily pierce the potatoes with a fork all the way to the center, 15 to 20 minutes. Remove the potatoes from the pot, drain, and let cool. Cut into quarters or 3⁄4-inch pieces.

Meanwhile, fill a 250-ml beaker or a small glass bowl halfway with ice water and add the shallot. Soak for 10 minutes, then drain and pat the shallot dry.

WHISK: In a large salad bowl, combine the oil, lemon juice, chives, dill, parsley, vinegar, and zest and season with salt and pepper. Whisk until well combined, then taste and adjust the seasoning if needed.

TOSS: In the bowl with the dressing, add the potatoes and shallot. Gently toss until all the ingredients are evenly combined and coated with dressing. Let sit covered at room temperature for 20 minutes, or refrigerate overnight, so the potatoes can absorb the dressing (this salad can be kept in the refrigerator for up to 5 days). Serve cold or at room temperature, garnished with flaky sea salt, if you like.

ENJOY: I’m having it with sparkling wine or lemonade.

EXPERIMENT: Head to your local farmers’ market and try the many varieties of potatoes available there, as they often have the best flavor. I have made this many times with all baby red potatoes. You can also substitute sweet yellow or red onions if shallots are not available. Don’t forget this one for Independence Day!

Recipes excerpted from “The Salad Lab,” copyright 2024, Darlene Schrijver. Photography copyright 2023 by Erin Kunkel. Reproduced by permission of Simon Element, an imprint of Simon & Schuster, LLC. All rights reserved.

Stephen Fries is professor emeritus and former coordinator of the Hospitality Management Programs at Gateway Community College in New Haven, Conn. He has been a food and culinary travel columnist for the past 16 years and is co-founder of and host of “Worth Tasting,” a culinary walking tour of downtown New Haven. He is a board member of the International Association of Culinary Professionals. Email him at [email protected]. For more, go to stephenfries.com.

#salad lab #salad

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novumtimes · 4 months

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Fresh Basil Pesto Recipe

One of the hardest adjustments when adapting to our grain-free lifestyle was finding substitutes for classic Italian foods. Ingredients like pasta, mozzarella cheese, and gnocchi are harder when you’re gluten-free and dairy-free. While we’ve since incorporated some dairy and grains back into our meals, I’ve found I still like the healthy alternative recipes I created over the years. This easy pesto recipe with fresh basil is one of those. Fresh pesto sauce with garlic cloves and fresh basil has nothing on store-bought versions! Best Pesto Recipe From Scratch While store-bought pesto isn’t terrible, it’s hard to find one without unhealthy vegetable oils. Thankfully, basil is one of the easiest herbs to grow. I don’t have much of a green thumb, but even I can’t seem to kill it. In fact, one summer, we had three foot tall basil plants take over the garden. I made big batches of this pesto when the basil was ready for harvest and froze it to use all year! This was much easier since the pesto was ready to go whenever I needed it. Best of all, basil has a whole list of uses as a natural remedy in tonics, teas, and more. I tie any unused basil by the stems in bunches and hang them upside down to dry for future use. (Placing the basil in a paper bag is recommended to catch any crumbling leaves.) Pesto Recipe Ingredients Most pesto recipes rely on parmesan cheese or pecorino romano for a creamy tang. This version though is dairy-free (but still full of flavor!). Pesto is essentially a puree of fresh basil, nuts, olive oil, and garlic. It has a lovely green color and packs quite a flavor punch. Many versions call for toasted pine nuts, but I use almonds instead. You could also try pecans, pistachios, cashews, or sunflower seeds for a nut-free version. How to Use Pesto There are plenty of different ways to use this delicious sauce! It tastes good with almost any Italian or pasta dish. I’ve even added a dollop of it on omelets, coconut flour biscuits (with savory fillings), and grain-free bread. Here are a few more ideas for how to use your pesto: Storing Homemade Pesto I mentioned earlier that I like to make this in big batches to store for later. If you don’t have that much basil on hand, then it also works well in the fridge and can keep for up to 2 weeks. For an easy single-serve version I also like to pour the pesto into an ice cube tray and freeze. Then simply pop them out and store the cubes in a freezer-safe container. This way you can thaw out as many cubes as you need at a time. Basil Pesto Recipe Fresh basil, garlic, and olive oil… what could be better? 2 cups fresh basil (packed)½ cup raw almonds2 cloves garlic¼-1/2 cup olive oil (to desired consistency)salt (to taste) Put basil, almonds, and garlic in a blender. Turn the blender on and slowly add the oil until the pesto is the desired consistency. Add salt to taste. Use right away or store in the fridge or freezer. Nutrition Facts Basil Pesto Recipe Amount Per Serving (2 TBSP) Calories 114 Calories from Fat 99 % Daily Value* Fat 11g17% Saturated Fat 1g6% Polyunsaturated Fat 2g Monounsaturated Fat 8g Sodium 1mg0% Potassium 86mg2% Carbohydrates 2g1% Fiber 2g8% Protein 2g4% Vitamin A 316IU6% Vitamin C 1mg1% Calcium 36mg4% Iron 0.6mg3% * Percent Daily Values are based on a 2000 calorie diet. To freeze pesto, I like to put a few tablespoons in each compartment of an ice cube tray. When they’re frozen I dump them in a larger container with a lid and store them in the freezer. Other Homemade Condiment Recipes: How do you like basil pesto? Share below! Source link via The Novum Times

#The Novum Times

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forhadahamed · 3 months

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Tomato and Eggplant Vegetable Bake Recipe | Italian Style @eatcolor

Tomato and eggplant, layered with fresh basil, thyme, parsley and garlic is one of the best Italian recipes to cook at home. It cooks in the oven making it a perfect side dish for a weeknight dinner or holiday feast! Tomato and eggplant are common favorite vegetables used in many authentic Italian recipes. In this recipe, pressing garlic and basil into each eggplant slice, guarantees the flavors will spread evenly across the dish. It’s very easy to make and the fresh herbs provide vibrant flavors, color, and essential nutrients making it a delicious healthy cooking recipe. A dash of lemon juice, olive oil and sprinkled parmesan cheese between vegetable layers, adds a special touch to the savory flavors of this mouthwatering side dish.

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Eat Color with Claudia Cooking channel is about cooking healthy and colorful meals! I'll also show you how to cook authentic Italian dishes, make things from scratch and adjust ingredients to keep dishes low in preservatives! Ingredients: 2-3 eggplants cut into ½” slices (total 16 slices) Coarse salt 4 large ripe tomatoes cut into ½” slices (total 16 slices) 2 large cloves of garlic, peeled and cut into slivers 2 bunches (3 cups) fresh basil (stems discarded) ½ cup olive oil Coarse ground black pepper 1 lemon for juice ½ cup freshly grated parmesan cheese 2 tablespoons fresh thyme leaves or 4 teaspoons dried thyme ¼ cup coarsely chopped parsley Recipe: Remove stems and cut eggplant into slices. Sprinkle with salt and let rest on a paper towel for 30 minutes to release moisture. Pat dry. Cut tomatoes in ½ inch slices. Sprinkle with salt and let rest on a paper towel for 30 minutes to release moisture. Pat dry. Preheat oven to 425 degrees. Make a 2” cross on one side of each eggplant slice. Into the slits, insert garlic slivers and a basil leaf, pushing it in well. In a baking sheet with sides, lightly brush the bottom with olive oil. Place the prepared eggplants, slit side down, on to the baking sheet. Drizzle the tops with olive oil and sprinkle evenly with black pepper. Cover tightly with aluminum foil and bake for 20 minutes. Remove eggplants from oven and reduce heat to 350 degrees. Lightly oil the bottom of a 10” x 8” x 3” casserole pan, Pyrex dish or Dutch oven. Place ½ the eggplant slices on the bottom of the pan. Place half the tomato slices on top of the eggplant slices. Drizzle juice from half the lemon on to the tops of the tomatoes. Sprinkle with salt and pepper to taste. Cover evenly with ¼ cup parmesan cheese and half the thyme. Cover completely with a layer of whole basil leaves. Drizzle the tops with olive oil. Repeat another complete layer beginning with the eggplant. When the second layer is complete, sprinkle the top with 2 tablespoons parsley. Cover dish lightly with aluminum foil and bake for 1 hour. Remove foil and bake an additional 10 minutes, until eggplants and tomatoes are very tender. Garnish with additional chopped parsley and parmesan cheese. Serve hot or at room temperature. #Tomato_and_Eggplant_Vegetable_Bake_Recipe #tomato_and_eggplant_recipe #how_to_cook_eggplant #healthy_eggplant_recipes #Italian_food_recipes #food #recipe #italianfood #EggplantRecipe #italiansausage #sausage #delicious #cooking #how_to_cook_eggplant #healthy_recipes #cat_color #claudia #Cooking_videos #Italian_recipes #eggplant_parmigiana_recipe #shorts_cooking_videos #cooking_at_home #cooking_tips #tasty_food #cooki #making #easy_dinner #cook #tasty_recipes #simple #easyrecipe #eatcolor #Easydinnerideas #tomatorecipeshttps://youtu.be/heP86qLzwgY?si=ARxwJz6lBsnetR_I

#youtube #Tomato_and_Eggplant_Vegetable_Bake_Recipe #tomato_and_eggplant_recipe #how_to_cook_eggplant #cooking #claudia #Italian food recipes #how to cook eggplant #healthy eggplant recipes #cook Italian food at home #Yummy recipe #Easy Cooking #tomato recipes #tomato and eggplant recipe #Italian Eggplant Bake #parmigiana recipe #Tomato Eggplant Vegetable Bake Recipe #Easy Italian Recipe ideas

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wholesomebellies · 8 months

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Tomato and Olive Risotto | Wholesome Bellies By Fi

In this cooking video, Fi from Wholesome Bellies shows us how to make a delicious and healthy meal: Tomato and Olive Risotto Risotto is a traditional Italian dish made with rice, typically Arborio rice, cooked in a flavourful broth until creamy and tender. It is a staple of Northern Italian cuisine and is known for its rich and creamy texture. The dish is often prepared with ingredients like onions, garlic, white wine, and Parmesan cheese, which add depth and complexity to its flavour. The cooking process involves gradually adding hot broth to the rice and stirring constantly, allowing the rice to absorb the liquid and release its starch, creating the creamy consistency that makes risotto so indulgent The process of making risotto requires lots of love and attention, making it the perfect recipe to share with family and friends. For this family recipe, you'll need a handful of ingredients that come together to create a burst of flavours. Risotto is more than just a dish it's a treasured memory that binds our hearts together. With every bite, we savour the love and care that goes into making this heartwarming recipe. Whether it's the aroma of sautéed onions, the burst of flavors from olives and sundried tomatoes, or the comfort of family togetherness, each bite transports us back to those cherished moments in the kitchen. I invite you to try this beloved recipe and experience the warmth of a lovingly prepared risotto with your loved ones. **INGREDIENTS 1 onion 4 cloves of garlic 2 tablespoons olive oil 1 cup Arborio rice 1/2 cup of black Kalamata olives ¼ cup sundried tomatoes 1/2 can crushed tomato 1 teaspoon salt 2 tablespoons vegan parmesan 1/2 cup white wine 5 cups of vegetable stock 10 fresh basil leaves **METHOD Chop onion and garlic finely. Sauté onions first in olive oil. Once translucent add garlic and cook another second or two, until starts to brown. Add rice and coat with oil and onion. Let cook for about two minutes. Add olives, semidried tomato, basil, can tomato and salt. Stir in well and cook for another two minutes Add (hot) vegetable stock one cup at a time. As the water slowly evaporates add another cup. Repeat this method until all stock has been used. It’s important to continuously stir the risotto. The risotto should be cooked once you’ve used all the stock, however, to be sure, taste the risotto as you use the last cup of stock. Risotto is best eaten a little firm and with some liquid remaining ***PREP TIME Around 15 minutes ***COOK TIME Around 30 to 40 minutes Whether you're a seasoned vegan or just looking to incorporate more plant-based meals into your diet, you won't want to miss this one! Give it a try and let us know what you think in the comments below. Don't forget to subscribe to Wholesome Bellies for more delicious recipes and cooking tips! Watch more videos just like this on my channel and be sure to subscribe. You can grab a FREE copy of my ebook - 9 Unconventional Ingredients and How to use them in Plant-based Cooking right here - 👉https://www.wholesomebellies.com.au/d...

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Thanks for watching my video on how to make vegan ricotta and spinach cannelloni | Vegan recipe

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#healthyrecipes #potatorecipes #roastedcauliflower #Youtube

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yetanotherfreakingfoodblog · 10 months

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pasta alla norma

A few years ago I decided to try to eat more beans. I liked the idea of eating beans (healthy, filling, environmentally conscious) more than I liked the practicalities (texture) of it. I consider this initiative largely successful (chickpeas and black beans are now in my rotation a lot!), and it culminated in my purchase of COOL BEANS (a cookbook written by someone who absolutely adores and respects beans, which I think is wonderful).

Once that was successful, I embarked on a quest to eat more eggplant, another one of those elusive veggies that seems to be used a lot to create filling, tasty, vegetarian meals but that I've always felt slightly negative about. I'm like 80% done with this endeavor. The first 40% is this black pepper tofu & eggplant which is so easy and tastes absolutely incredible. The other 40% is the pasta alla normal from Six Seasons, a lovely cookbook that somehow turns vegetables, salt, and butter or olive oil into something magical with every recipe.

Rigatoni and Eggplant alla Norma

Ingredients

1 eggplant (~3/4 lb)

2 garlic cloves

1/2 pound raw hot Italian sausage (I like spicy, you can use mild. For a vegetarian version, replace with 1 caramelized onion)

1 pint cherry tomatoes (halve them if they're big)

oregano (fresh or dried) (I never use fresh oregano)

chile flakes

8 oz rigatoni (or whatever short pasta)

1/2 cup grated Parmesan

1/2 cup crumbled ricotta salata (or more parmesan, or skip it altogether if going vegan and add some nutritional yeast! I'm weirdly unmotivated to acquire ricotta salata, so I don't usually have it.)

Directions

First - prep the eggplant.

This is sort of a do-ahead recipe. The thing about eggplant is that it's sort of wet and spongey. It's sometimes better if you let it be dry and spongey (aka let is soak up the stuff), so this recipe asks you to cut the eggplant into 1/2-inch rounds, then into 1/2-inch wide strips then stick it in a colander and sprinkle with a little salt. Leave for 1-2 hours to draw out the excess water. When ready to cook, dry the eggplant with paper towel. Get it realllll dry-like.

I've expedited this step before - cut eggplant, put it in colander with salt for as long as it takes to cook the garlic and sausage, blot dry, and put in pan - and it still turns out amazing.

Cook garlic & sausage

Heat some olive oil in a Dutch oven, not too hot. Smash the garlic cloves and put them in the olive oil and cook slowly, til it's soft and smells nice and is golden but not burned, ~5 minutes.

If you're doing sausage - shape the sausage into 3 patties. (I really love this trick from this cookbook - for dishes requiring sausage chunks, do it by shaping raw sausage into patties, cook them til they're almost done, then breaking them up just to finish cooking. The texture is really nice). Ok so make your patties, cook them in the Dutch oven for about 5 minutes total (flip a few times), then break up into bite sized chunks. Scoop out of the pan and set aside.

Cook the eggplant

If the pan looks dry or you didn't do sausage, add another couple tablespoons of olive oil and raise the heat to medium high. Add the eggplant in a single layer and cook, turning as the strips brown on each side (6-8 minutes total). The recipe wants you to do this in batches. I rarely have the patience to do more than 1 batch for this, so sometimes I just toss it all in and fuss less over the exact brown color, and it still turns out really nice.

Cook the noodles

Boil water and cook noodles as instructed. Save 1/2 cup of cooking water before you drain. The recipe calls for very salty noodle cooking water, I have a hot take that it tastes good no matter how much salt you put in your pasta water!

Start making the sauce

Add the tomatoes, oregano, chile flakes, and caramelized onion (if using) back to the pot. Season with salt and black pepper. Cook until th etomatoes break down and everything gets all saucy, 6-10 minutes. Return the sausage to the pan if using.

Bring it home

Add the pasta to the pan. Stir and cook for a minute or two to let the flavors get into the noodles a little. Add the parmesan and stir some more. Adjust for salt, pepper, or chile flakes, and add pasta water as needed to get it to the right saucy consistency. Top with ricotta salata/parm and drizzle with olive oil to serve.

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rabbitcruiser · 2 years

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National Artichoke Day

These spiky green vegetables may look intimidating, but don't be fooled! Once you get past the outer leaves, you'll find a tender and delicious heart that's worth the effort.

Have fun and be healthy on this day that celebrates this delicious vegetable that is chock full of nutrients and health benefits. It’s time for National Artichoke Day!

History of National Artichoke Day

How to Celebrate National Artichoke Day

Have a blast celebrating National Artichoke Day with some fun events and activities. Implement some of your own delightful ideas or try out some of these:

Eat Artichokes, Of Course

Fun Facts About Artichokes

Learn some delightful fun facts and bits of trivia about artichokes in honor of National Artichoke Day. Then share them with friends, family, coworkers and more! Get started with some of these:

Artichokes are technically a member of the sunflower family.

Artichoke plants don’t last long. Each plant only produces artichokes for 5-10 years.

Artichoke plants are fairly large in size. They grow to be around 6 feet wide and approximately 3-4 feet tall.

Marilyn Monroe, iconic American Actress, held the title of the inaugural “Artichoke Queen” in Castroville, California in 1948, when she was 22 years old.

Plan to Attend the Artichoke Festival

Source

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fizzingwizard · 10 months

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food and diet talk

not that I'm dieting lol.

It has been really, really frustrating trying to make even the small changes that I wanted. The minute I find a healthy recipe I like, I'll discover it's only healthy in some ways, but unhealthy in others. Even if I ate nothing but bowls and bowls of kale without any seasoning, I might get lower cholesterol but I'd be lacking a whole lot of vitamins and just energy in general.

One source says eggs are a yes! They have cholesterol but they're so good for you that you should still eat them (obviously not every single meal or every day but they're healthy enough not to be cut out).

Another source says: eggs are a big no! You can have them if you really, really must... but only now and then... and only the whites... and we don't recommend it tbh.

If I eat "healthy," I'm eating food I don't like, that tastes bad because it has no seasoning, and the only benefit is the idea that I'm going to be overall healthier myself (which for me rn is pretty much about cholesterol and that's it). But my genetics mean it could have no effect - and even without the genetic component, it could still be no good, because I'd fuck up my health other ways by eating "healthy" but not "balanced."

Moderation is supposed to be the key. Eat almost everything as long as it's a balanced diet. But what even is moderation. I went to a restaurant the other day that bills itself as a healthy restaurant. It has the nutritional facts listed right there on the menu, tells you the pros and cons of each dish, etc. But they have a fish deal with 10 grams of salt. That's like double the amount of salt you're supposed to eat in a day?? And my meal was a chicken salad. The chicken had the skin on, which, fine, it's a restaurant (but it actually didn't need it, the meat was very tender and well-seasoned without the skin). It came with multi-grain rice with hjiki and miso soup. Those were fine I think. The real insult was the chicken salad itself. It was supposed to be loaded with vegetables: it had three thin strips of bell pepper, one wedge of tomato, two pieces of broccoli, and two thin, tiny AF slices of squash. The rest was literally just lettuce and cabbage. Not what I was expecting at all. A while ago I went to an Italian restaurant and got their salad, which was just as big even though I got a half portion, and had more vegetables. It was, however, absolutely doused in oily dressing. I hate restaurants that put the dressing on for you (the nice thing about the "healthy" place was at least they put all the sauces on the side so I just didn't use them). It was actually too much too: tasted nice for a few bites, but soon was just super overpowering. It was also the same dressing they put on the bruschetta so if I ever go back I definitely won't order both lol.

Anyway, well, I was prepared for a "healthy" restaurant to not really be that healthy - I'm sure it's going more for "healthy compared to other restaurants," not as healthy as home cooking. But still... I can't get over that meager amount of vegetables in a salad. And I never wanted to be That Girl who orders a salad as an entree. I'm not trying to lose weight, I don't care how big or small people are, I'm just trying to lower my cholesterol numbers by avoiding meat, especially red meat, avoiding sugary and fried food, and trying to eat healthier carbs. I've probably had the most success limiting fried food, or at least more success than I expected. Still not as much as I should be but it's a start. Sugar is harder especially now that it's cold and I want hot cocoa... But I have made some progress there. It's nothing big, but at least I've tried to only eat chocolate-covered almonds instead of just chocolate when I get a craving, and I've been going for sweet potato or fruit sweets whenever I can persuade myself away from chocolate cravings.

I usually eat two meals a day, a brunch sort of and dinner. The first is a light meal and it's usually oatmeal and fruit, or rice with beans. I struggle to get in more veggies or really anything more for that meal because I eat with my students (it's their lunch time) and they need so much help eating their meals that it's hard for us teachers to eat our own. My coworkers can mostly do it, though. But unfortunately, I've always been a slow eater, and as much as I love toddlers, helping them spit out food they refuse to swallow into a napkin and then turning back to my own lunch really grosses me out and always has. So I try to only eat quick, light things. The problem with waiting for my break to eat lunch is 1) it's often not till 3 pm, and 2) if I use my break to eat then I lose prep time. Because even though I'm not paid for one hour a day... I sometimes only get 15 paid time away from the kids. And the max I'm supposed to get... is 30 min x'D which is nowhere near enough. So if I don't use my break nothing happens. And this is true for everyone - people do take actual breaks, but only when they don't have anything else that needs doing, and even then I almost always discover something I forgot and have to rush to deal with (yesterday it was sending the kids' outside play hats home for the weekend to be washed. Usually a c-oteacher does that, but both my co-teachers were out on Friday so I was the only one there to do classroom upkeep.)

So I try to eat good meals for dinner. And then I just get stuck. Because I make something, it tastes good, it has protein and fiber and vitamins, but it's also got a salty dressing, or involves frying, or tastes like ass unless it's well seasoned... And I just don't KNOW how to make food without ANY carbs. You're supposed to get some, but I tend to assume I got enough at lunch. I don't want zucchini noodles or cauliflower rice but. Also it's so much more work.

I just feel frustrated (in a way I've heard lots of people frustrated in the past) that every change I make backfires in a different way. It's just such a bummer to find something I like and then realize it's not as good for me as I thought. Idk what to do. Although, for the first step, I think I've got to lose this job and go somewhere I can have a proper lunch. (But even that comes with a loss because this job DOES give me tons of chances for walking and squatting and exercise - not enough to count as "intense" but it's certainly much better than being sedentary.) And then I guess I should talk to a nutritionist since I don't understand all the nutritional trade-offs well enough myself.

Lol, when I first started this not-diet, my coworker said, "Isn't your background Italian? The Mediterranean diet is so healthy!" Well, Idk it might be, but my 100% Italian grandpa still died of heart disease. And my mom, who is his daughter, and whose eating habits are 100x better than my dad's, still has very high cholesterol and docs want to put her on statins, even though she's been specifically dieting for decades to not have that happen.

#fizz's life #food

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drritamarie · 11 months

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Hormone & Heart-Healthy Nutrient-Packed Vegan & Gluten-Free Pumpkin Seeds

Are you ready to embark on a delicious and heart-healthy culinary adventure? Look no further than our Spicy Pumpkin Seeds recipe. Creating these delectable pumpkin seeds is a breeze, and the rewards are immense. Picture this: fresh, crunchy pumpkin seeds kissed with the fiery charm of chili powder or cayenne. They're a savory, crispy delight that not only tantalizes your taste buds but also pampers your heart.

These little seeds themselves are packed with nutrients that support cardiovascular health, from magnesium and potassium to heart-healthy fats. Plus, the optional use of olive oil brings a touch of Mediterranean magic to the mix. So, don't wait any longer. Get your hands on some pumpkin seeds and give this super-simple yet incredibly nutritious recipe a try. Your heart—and your taste buds—will thank you!

What Are Spicy Pumpkin Seeds Made Of?

Spicy Pumpkin Seeds are a simple yet scrumptious snack that combines fresh pumpkin seeds with a touch of olive oil, chili powder (and/or cayenne for an extra kick), and a dash of unrefined sea salt. These ingredients come together to create a flavorful and nutritious treat. This is the perfect healthy snack to make after pumpkin carving!

Customizing your Spicy Pumpkin Seeds is as easy as it is delightful. Besides the classic spicy seasoning, there are numerous ways to tailor this recipe to your taste buds and dietary preferences.

Love Italian flavors? Add an Italian seasoning mix for a Mediterranean twist. Craving some Mexican flair? Sprinkle your seeds with a zesty Mexican blend. For those who prefer an exotic touch, go for a curry or Thai seasoning.

Think of all of the spicy and aromatic combinations you could use! You could add garlic powder, smoked paprika, ground cumin, or even fresh herbs. All of these aromatic herbs and spices add their own anti-inflammatory goodness.

If you have a sweet tooth, consider coating the seeds in a little stevia extract or another liquid sweetener, then dust them with aromatic cinnamon or pumpkin pie spice. It's a delightful contrast to the spicy kick!

For a gluten-free alternative to salt, try wheat-free tamari. It's a flavorful substitute that's sure to tickle your taste buds. If you're looking to boost your nutritional profile, sprinkle some powdered kelp or other sea vegetables over your seeds. These nutrient powerhouses will give your snack an extra health punch.

Finally, for those seeking a savory, cheesy flavor, nutritional yeast is your go-to. This versatile ingredient adds a cheesy, umami richness that's perfect for elevating the taste of your pumpkin seeds. It's high in protein and B-Vitamins. Just make sure to check the ingredients and find a nutritional yeast that doesn’t have added synthetic folic acid. I prefer the unfortified brands.

With these customizable options, you can turn your Spicy Pumpkin Seeds into a truly unique and personalized snack that suits your cravings and dietary needs. Enjoy pumpkin recipes with the freedom to experiment and discover your perfect flavor combination!

How Do You Make Spicy Pumpkin Seeds?

Making these irresistible Spicy Pumpkin Seeds is as effortless as it is rewarding. Begin by generously coating fresh pumpkin seeds with a touch of olive oil, ensuring each seed glistens with flavor potential. Then, here comes the fun part – add your preferred seasoning. If you crave a spicy kick, opt for chili powder; for those daring souls, a dash of cayenne will ignite your taste buds. Give them all a good, hearty mix to infuse every seed with tantalizing flavors.

Now, the magic unfolds: lay these seasoned seeds gracefully on a dehydrator tray in a single layer where they'll leisurely bask at a cozy 110 degrees. Let them soak up the warmth overnight, perhaps a bit longer if your surroundings are humid.

The result? Exquisite, perfectly crispy Spicy Pumpkin Seeds, ready to elevate your snacking game or become the star ingredient in delightful recipes like pumpkin seed brittle spread pumpkin seeds. Or use them in place of croutons! So many people are looking for gluten-free options for a crispy, crunch on their salads and wraps, this may do the trick!

Prepare to embark on a mouthwatering journey where simplicity meets flavor explosion!

How Do These Ingredients Help with Blood Sugar Balancing and Heart Health?

Spiced Pumpkin Seeds can play a role in maintaining cardiac health while balancing blood sugar due to their nutrient composition. Pumpkin seeds are a good source of heart-healthy fats, fiber, and antioxidants.

The addition of olive oil further enhances the heart-protective properties, thanks to its monounsaturated fats. Plus, these seeds can help manage cholesterol levels, another essential factor in cardiovascular well-being. The absence of unhealthy trans fats makes them a heart-smart, healthy snack option.

Pumpkin seeds are an excellent source of essential minerals like zinc and magnesium, which are involved in hormonal regulation and overall health. Olive oil, rich in monounsaturated fats, supports heart health, reducing the risk of heart-related hormonal imbalances. Moreover, the choice of seasoning, like chili powder or cayenne pepper, has metabolic benefits, aiding in weight management and hormone regulation.

Each ingredient in this delightful recipe plays a unique role in supporting hormone balance, especially concerning blood sugar hormones.

Pumpkin Seeds Are Packed With Nutrition For Heart Health And Hormones

Raw pumpkin seeds are rich in dietary fiber, particularly soluble fiber. Soluble fiber has a unique ability to slow down the absorption of sugar in the digestive tract. By doing so, it helps to prevent rapid spikes in blood sugar levels after meals. This is especially beneficial for individuals with diabetes or those with insulin resistance.

Several components of pumpkin seeds, including magnesium and antioxidants, have been linked to improved insulin sensitivity. Magnesium, in particular, is involved in various insulin-related processes within the body. Therefore, consuming pumpkin seeds can support better insulin function and help manage insulin resistance.

The nutrient composition of pumpkin seeds makes them a heart-healthy addition to your diet, as well. These small but mighty seeds are packed with a variety of nutrients that can positively impact heart health in several ways.

Raw pumpkin seeds are a rich source of magnesium, with just one ounce providing nearly half of the recommended daily intake. Magnesium is crucial for heart health as it helps regulate blood pressure and supports normal heart rhythm. Adequate magnesium intake can reduce the risk of heart disease by helping to keep blood pressure within a healthy range.

Another mineral abundant in pumpkin seeds is potassium. Potassium plays a vital role in maintaining healthy blood pressure levels. It counteracts the effects of sodium, helping to relax blood vessel walls and reduce the strain on the heart. A potassium-rich diet, which includes foods like pumpkin seeds, can contribute to lower blood pressure and a reduced risk of stroke.

Pumpkin seeds are a good source of antioxidants, including vitamin E. Antioxidants combat oxidative stress in the body, which can lead to inflammation and damage to blood vessels. By reducing oxidative stress, antioxidants like vitamin c in pumpkin seeds contribute to heart health.

Zinc, a vital trace mineral abundant in pumpkin seeds, plays a significant role in promoting heart health through various essential functions. One of its primary functions is bolstering the body's antioxidant defense system. By mitigating oxidative stress and inflammation within blood vessels, zinc helps maintain a heart-healthy environment.

Furthermore, zinc contributes to the regulation of blood pressure. It actively supports the production and release of nitric oxide (NO), a molecule responsible for relaxing blood vessels and subsequently reducing blood pressure. This vasodilatory effect eases the workload on the heart and helps maintain optimal blood pressure levels.

Zinc also possesses anti-inflammatory properties, crucial for heart health. Chronic inflammation is a leading factor in the development and progression of cardiovascular diseases. Zinc's ability to mitigate inflammation in blood vessel walls aids in preventing atherosclerosis, the accumulation of plaque in arteries.

In addition, zinc supports immune function, fortifying the body's defenses against infections that might lead to cardiovascular inflammation. Finally, zinc is essential for overall cellular health, as it maintains cell membrane integrity and facilitates DNA replication, all of which contribute to the proper functioning of heart cells.

Balancing zinc intake is key, as excessive amounts can lead to adverse effects. Pumpkin seeds offer a healthy dose of zinc, along with a wealth of other heart-healthy nutrients, making them a valuable addition to a heart-conscious diet.

Olive Oil

Olive oil is a nutritional powerhouse that offers numerous benefits for heart health and blood sugar regulation. Rich in monounsaturated fat, particularly oleic acid, it has been a dietary staple in Mediterranean cultures, which is associated with lower rates of heart disease and diabetes.

First and foremost, olive oil's monounsaturated fats are renowned for their heart-protective properties. These healthy fats help reduce levels of LDL cholesterol, often referred to as “bad” cholesterol, in the blood. Simultaneously, they elevate levels of HDL cholesterol, or “good” cholesterol. This balance promotes healthier arteries by reducing the buildup of plaque and inflammation, thereby lowering the risk of atherosclerosis and heart disease.

Additionally, olive oil is a potent source of antioxidants, such as vitamin E and polyphenols, which combat oxidative stress and inflammation in the body. Oxidative stress can damage blood vessels and contribute to heart disease. The polyphenols found in olive oil have also been linked to improved blood vessel function and reduced blood pressure, further supporting heart health.

In terms of blood sugar regulation, olive oil has a low glycemic index, meaning it has a minimal effect on blood sugar levels when consumed. This quality is particularly advantageous for individuals with insulin resistance and those aiming to prevent blood sugar spikes.

Olive oil also contains compounds that enhance insulin sensitivity, making it easier for cells to respond to insulin and regulate blood sugar effectively. By promoting better insulin function, olive oil contributes to balanced blood sugar levels, reducing the risk of insulin resistance, type 2 diabetes, and related heart complications.

Incorporating olive oil into your diet can be a delicious and health-conscious choice. Its nutrient-rich profile not only supports heart health but also aids in maintaining steady blood sugar levels, making it a valuable ally in overall well-being.

Chili Powder or Cayenne Pepper

Chilies and cayenne peppers, with their fiery heat, not only add a burst of flavor to your dishes but also offer several potential health benefits related to hormones, blood sugar, and heart health.

Chilies contain capsaicin, a phytochemical responsible for their heat. Research suggests that capsaicin impacts hormones, particularly in areas like weight management. Capsaicin can stimulate brown fat, which helps burn calories and regulate metabolism.

Chili peppers, including cayenne, have demonstrated potential in helping manage blood sugar levels. Capsaicin can improve insulin sensitivity, making cells more responsive to insulin. This can be particularly beneficial for individuals with insulin resistance or type 2 diabetes. Some studies suggest that capsaicin may also reduce blood sugar spikes after meals.

Capsaicin also aids in increasing the breakdown of LDL cholesterol, the “bad” cholesterol, in the bloodstream. This can contribute to lower levels of LDL cholesterol and reduce the risk of atherosclerosis (hardening of the arteries).

Capsaicin has been associated with improved endothelial function, leading to better blood vessel dilation and reduced blood pressure. Lowering blood pressure is crucial for heart health and reducing the risk of heart disease.

Chronic inflammation is a risk factor for heart disease. Capsaicin has anti-inflammatory properties that help reduce inflammation in the cardiovascular system.

Maintaining a healthy weight is essential for heart health. Capsaicin can increase metabolism and reduce appetite, which aids in weight management and, subsequently, heart health.

It's important to note that while chilies and cayenne peppers have potential health benefits, the concentration of capsaicin varies between pepper varieties, so the effects can differ depending on the type and quantity of pepper consumed.

Unrefined Sea Salt

The minerals found in unrefined salt can have various effects on heart health and hormone regulation.

Unrefined salt contains more than just the sodium and chloride found in table salt. It contains magnesium and potassium mentioned above, and it is also loaded with other minerals.

· Calcium is necessary for the contraction and relaxation of muscles, including the heart muscle. It also helps with blood clotting. Adequate calcium intake may contribute to overall heart health.

· Selenium is an antioxidant mineral that helps protect cells from oxidative damage. It has a role in reducing inflammation and preventing cardiovascular diseases. Selenium is also associated with thyroid hormone metabolism, which affects metabolism and overall hormone regulation.

· Iodine is crucial for the production of thyroid hormones, which regulate metabolism. Proper thyroid function is important for maintaining a healthy weight and preventing metabolic disorders.

· Zinc plays a role in insulin storage and release in the pancreas. It also contributes to insulin sensitivity, which can help control blood sugar levels. Zinc deficiency may impair glucose metabolism.

· Chromium, although typically found in very small amounts, chromium is involved in insulin signaling and may enhance the action of insulin.

· Copper is essential for the formation of collagen and elastin, which are important for blood vessel health. Adequate copper levels may contribute to maintaining the elasticity and integrity of blood vessels.

Unrefined salt, which contains these minerals in small amounts, can support heart health and hormonal balance. However, it's essential to consume these minerals from a variety of food sources as well, as relying solely on salt for mineral intake may not provide sufficient amounts for optimal health.

Now that you're well-acquainted with the fantastic health benefits that our Spiced Pumpkin Seeds offer, it's time to dive into the kitchen and whip up this tantalizing treat. Imagine the irresistible aroma wafting through your home as these seeds slowly dehydrate, becoming perfectly crunchy and flavorful.

Whether you're craving a nutritious snack or a unique addition to your culinary repertoire, these seeds have got you covered. Don't miss the chance to savor a delightful combination of savory, spicy, and wholesome goodness.

So, let's embark on this culinary journey together, where taste and well-being harmonize in every bite. Grab those fresh pumpkin seeds and let's get cooking!

Spicy Pumpkin Seeds

Ingredients

Fresh pumpkin seeds

1 teaspoon olive oil per 2 cups seeds (optional)

1 teaspoon chili powder and/or 1/4 teaspoon cayenne

1/4 teaspoon unrefined sea salt per 2 cups seeds (optional)

Preparation

1. Use clean pumpkin seeds.

2. Toss the pumpkin seeds with olive oil, sprinkle with seasonings, and mix well.

3. Spread the seeds on the mesh tray, Teflex sheet, or even parchment paper on a tray of your dehydrator and set it to 110 degrees.

4. Dehydrate for 12 – 24 hours or longer, depending on how moist your environment is, stirring occasionally.

Seasoning Options

Add your favorite seasoning mix: Italian, Mexican, curry, Thai. Try to coat the seeds in stevia or another liquid sweetener and sprinkle with cinnamon or pumpkin pie spice. Use wheat-free tamari instead of salt. Sprinkle with powdered kelp or other sea vegetables for extra nutrition. Use nutritional yeast for a cheesy flavor.

If you don’t have a dehydrator, you have 3 options.

1. One is to just pumpkin seeds in a conventional manner, at 350 degrees for a total cooking time of about 20 minutes. Because the pumpkin seeds are high in omega-3 fats, which are very sensitive to heat, this is not the best option.

2. Second is an option if you have a convection oven. Simply set it to 110 degrees put the seeds on a cookie sheet and let it run until the seeds are dried and crunchy.

3. Third option: if you have an oven with a digital temperature setting, you can usually set it as low as 100 or 120. Do that. In a standard oven set to warm and open the oven door a bit periodically throughout the drying process.

Where Can You Find This and other nutritious and delicioyus recipes like it?

You can find this fantastic Spicy Pumpkin Seeds recipe in the book, available on Amazon, “Dr. Ritamarie's Healthy Halloween Treats: Quick Nourishing and Delicious Recipes and Rituals to Delight Kids of All Ages.” This pumpkin seed recipe, along with many other nourishing and delightful treats, can also be accessed in the recipe vault of the Empowered Self Care Lab. It's a great snack that's the perfect addition to your collection of healthy and tasty snacks for any occasion.

Try this collection for additional ideas for preparing nutrient-dense greens and other phytonutrient-rich veggies.

Body Freedom Nutrition Lab

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